South Asian Cuisine
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighbouring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia, such as Persia, the Turkic and Arabic countries. Nan, a type of flat bread from the former regions is a…mehr

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighbouring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia, such as Persia, the Turkic and Arabic countries. Nan, a type of flat bread from the former regions is a common part of meals to be had in many parts of South as well as Southwest Asia. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans. Foods in this area of the world are flavored with hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee. Common meats include lamb, goat and chicken.